The flavor of anise in wine of Tuscany
Discover the of Tuscany wines revealing the of anise flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Tuscany flavors
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
Dry whites are probably less familiar to most consumers - except perhaps Vernaccia di San Gimignano. Located in Central Italy, Tuscany borders Liguria and Emilia-Romagna to the North, Umbria and Marche to the east and Lazio to the South. Its western border is formed by the Tyrrhenian Sea. The picturesque rolling hills, medieval villages and cypress-lined avenues attract tourists and help promote the wines.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
Other flavors in the same category
What are the typical grape varieties with flavor d'anise of Tuscany?
- SangioveseIn 73% of wines with flavor d'anise
- MerlotIn 13% of wines with flavor d'anise
- Cabernet-sauvignonIn 8% of wines with flavor d'anise
- Cabernet francIn 3% of wines with flavor d'anise
- Petit verdotIn 1% of wines with flavor d'anise
- CiliegioloIn 1% of wines with flavor d'anise
- TempranilloIn 1% of wines with flavor d'anise
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